Along the garage wall,
protected by a wide eave,
a few tips of daylily leaves
are making an effort to sprout.
2 dozen daylily buds, white bases removed
1/2 cup flour
1/4 cup olive oil
3 eggs
pinch of nutmeg
salt and pepper
I clove garlic, finely chopped
Saute the garlic in a little olive oil. Beat eggs, mix in enough flour to make a thin batter. Add the garlic, salt and pepper, and nutmeg. Add a teaspoon of milk if the batter is too thick. Dip the buds in the batter and saute until golden brown.
Erin Block
8 Feb 2012Nifty! I will certainly have to try this….but not until much later than the first weeks of March… 😉
Ken G
8 Feb 2012I had the flowers at a restaurant last year. That was a first. They were excellent. The young leaves and the roots are also edible. Just pay attention to the suggestions and recipes. Old ones don’t taste as good from what I can tell.
Mari
8 Feb 2012How ’bout that! Edible day lily buds. Holy guacamole. Another home-grown delectable.
Ken G
8 Feb 2012One of the cautions was to not eat too many of the young leaves at once, they could be hallucinogenic.
And so, of course, I’m thinking, really?
John B
8 Feb 2012Oh… I wish you hadn’t mentioned that!…..
Ken G
8 Feb 2012Now, you’ve been warned, but I have a ton of them in my yard….
There’s another plant I know of, and probably everyone has seen, that has the same effect. I found out by watching birds gorge on the berries, fly onto a wire, wobble around and fall off.
The book didn’t say if it was one berry or a gallon of them 🙂
walt franklin
9 Feb 2012Day lily leaf trip?
Another Green World!
Ken G
9 Feb 2012Walt, I have two field guides, among other books.
They’re called Edible Wild Plants and Medicinal Wild Plants.
Amazing what’s growing out there. Still more amazing is that this info doesn’t get passed down anymore.